Easy Chicken Enchilada Crescent Bake

By melanieroe

prep time 10 min
total time 35 min
servings 4

NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving Calories440 ( Calories from Fat240), % Daily Value Total Fat26g26% (Saturated Fat13g,13% Trans Fat0g0% ), Cholesterol80mg80%; Sodium1130mg1130%; Total Carbohydrate26g26% (Dietary Fiber0g0% Sugars6g6% ), Protein25g25% ; % Daily Value*: Vitamin A8%; Vitamin C0%; Calcium25%; Iron8%;
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 1/2 cups shredded cooked chicken, cooled
• 1 can (10 oz) Old El Paso™ mild red enchilada sauce
• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
• 1 1/4 cups shredded Mexican cheese blend (5 oz)

Details

Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
2 Separate or cut dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up.
3 Place seam side down in baking dish about 1 inch apart.
4 Bake 20 minutes. Carefully remove dish from oven. Sprinkle with remaining cheese, and return to oven. Bake 2 to 4 minutes longer or until cheese melts.
5 Meanwhile, microwave remaining sauce in microwavable glass measuring cup uncovered on High in 30-second intervals until hot. Drizzle over enchiladas.